Roasted Pumpkin Soup

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By Chef Peter Davis



Makes 4 servings


1 cup fresh pumpkin or heirloom pumpkin, cooked

½ cup white onion, julienned

2 tablespoons butter

1 quart water

1 teaspoon salt

1 teaspoon brown sugar

1 teaspoon maple syrup

1 dash cinnamon

1 dash cayenne

½ cup heavy cream


Preheat oven to 350 degrees.


1. Split the pumpkins in half and de-seed. Place the pumpkins on a rack on a sheet pan and roast skin-side up for 45 to 60 minutes, until pumpkin is soft.

2. Remove the skins and discard. Roughly chop the pumpkin to create 1 cup.

3. Sauté the onion in the butter until transparent. Add the remaining ingredients and the pumpkin and cook for 1 hour on a low simmer. Remove from the heat and puree until smooth. Serve.